Malaysia Street Food- Assam Laksa

Ingredients

1 kilo ordinary spaghetti-- cooked, drained and mixed with a little cooking oil (or any other laksa type noodles from asian shops)

3 large tins of tuna (or equivalent in fresh or frozen boneless fish)

2 tins of pineapple cubes in syrup (cut them up if they come in round slices)

One large onion diced; 1/2 to 1 cup of fish sauce (according to taste)

2 to 3 tablespoons of sambal olek chilli paste (or any other kind of chilli paste eg with blachan)

2 to 3 tablespoons of lemon juice

3 tablespoons of assam (tamarind)

3 sticks of lemon grass (serai, cut into strips)

2 tablespoons of cooking oil; sugar and salt to taste; laksa leaves (optional)

For garnishing

One large onion sliced finely, 250 gms of bean sprouts washed and drained.

One bunch of mint leaves

Black prawn paste (hay kol) (optional).

Method

Soak the assam in 1/2 litre of very warm water for 10 mins breaking up the assam with a spoon

Remove the assam seeds and keep the water. (if you cannot get assam then add lemon juice in 1/2 litre of water)

In a large pot, heat oil and add onion and sambal olek chilli paste and lemon grass

Stir fry and add the assam water, tuna (and /or fresh or frozen fish), fish sauce, and the pineapples including the syrup.

Add enough water to make a generous soup and bring to boil. Let simmer for 15 to 20 minutes.

Season with sugar and salt (to taste) and add lemon juice and laksa leaves (optional) before serving.

Serve in large bowls by pouring the hot soup over spaghetti or noodles garnished with a little bean sprouts, raw chopped onion and mint leaves. You can add a little black prawn paste (hay kol) (optional) as they do for Penang Laksa.

You can also garnish with cooked prawns.

Nasi Lemak

Ingredients:-

1 cup rice 1 grated coconut 3 screwpine leaves Salt to taste Method: Clean the rice and drain. Squeeze out 2 cups of thick coconut milk from the grated coconut. Cook th rice in the coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and Sambal Ikan Bilis.

Char Koay Teow

Ingredients


• 450g fresh flat rice noodles
• 5 tbsp oil
• 1 tbsp garlic (chopped rough)
• 4 cups bean sprouts (rinsed & trimmed)
• 225g fresh medium shrimps (shelled & deveined)
• 4 eggs
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 3/4 garlic clives (cut into 2 inches lenghts)
  
  Chili Paste
• 8 dried chillies (sliced, soaked & drained)
• 1 tsp shrimp paste (crumbled)
  
  Sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tbsp water
• Prepare garlic oil:
  • In a small bowl, combine the ingredients for sauce and set aside
  • To make the Chili Paste: process or grind the chillies and shrimp paste, add a bit of water if necessary
  • Heat 3 tbsp of oil in wok over low heat
  • Fry the Chili Paste till well cooked and the oil separates
  • Set aside the paste and clean the wok
  • Heat 1 tbsp oil and fry 1/2 the chopped garlic till brown
  • Add 1/2 Chili Paste and shrimp, frying over high heat till shrimps are seared
  • Add 1/2 noodles and sauce
  • Toss over high heat for a few mins. before spreading noodles out over the wok
  • Make a well down in the centre, then crack 2 eggs into it
  • Stir to scramble the eggs, then combine the noodles
  • Add 1/2 the bean sprouts and chives
  • Season with salt and ground pepper
  • Stir-fry over high heat just long enough to wilt the vegetables but retain the crispness (1 min)
  • Divide into 2 serving plates
  • Clean wok with paper towel and repeat the remaining ingredients

Chicken Satay

Ingredients:

• 4 chicken legs and thighs or 4 chicken breasts (deboned)

Spice Paste:

• 1 teaspoon of coriander seeds
• 2 stalks lemon grass
• 6 shallots (peeled)
• 2 cloves garlic (peeled)
• 4 tablespoons of cooking oil
• 1 teaspoon of chili powder
• 2 teaspoons of turmeric powder (kunyit)
• 4 spoons of Kecap Manis (ABC brand from Indonesia recommended)
• 1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)

Others:

• Bamboo skewers (soaked in water for 2 hours to avoid burning)
• 1 cucumber (skin peeled and cut into small pieces)

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.